Distilled by Delfino Tobón Mejia in the verdant mountain valley of San Pablo Ameyaltepec, Puebla, Mexico. This crisp and bright pechuga uses a once-distilled batch of wild-harvested Papalome, commonly recognized in Oaxaca as Tobalá. The Pechuga process is completed in the second distillation when the Mezcal is redistilled with local fruits, grains, and nuts, and the protein (chicken) is suspended in the vapours, all of which add to the spirit’s final flavour. Delfino and his family have a long history of distilling and especially making pechuga. The expertise and experience truly come through in the final distillate.

Delfino roasts his agaves in a brick-lined underground oven and then mashes them using a mechanical mill. Delfino’s homemade still is crafted from a combination of copper and stainless steel and utilizes a three-plate “reflux” method of distillation. This style allows for double distillation results in just a single pass. For the first distillation, Delfino distils Paplome to use as the base spirit for the Pechuga de Mole Poblano. On the second distillation, Delfino adds chicken and a mole sauce made of chocolate, apple, bananas, dried chiles, cinnamon, cumin, peanuts, almonds, sesame seeds and anise. A spirit truly unrivalled in the Pechuga world.